Blog

In mid May, Accademia del Caffè Espresso hosted an event with Chefs, Pastry Chefs, and representatives of Italian suppliers of high quality raw materials to culinary business, experimenting a new degustation format pairing Coffee & Chocolate (the latter supplied by Domori), and inviting about a dozen Michelin-starred chefs from around Tuscany.

Amongst the participants, there were Alessandro Landolfo from Agrimontana and Pastry & Chocolate World Champion, Francesco Boccia, member of Accademia dei Maestri Pasticceri Italiani in the company of our in-house team of Chefs – from Accademia’s kitchen – and Coffee Experts.

Together, organisers and participants took part in the first pilot degustation of Coffee & Chocolate divided into two sessions; the first, designed as a tasting of pure chocolate, accompanied by 3 different extraction methods of 3 different coffees; the second, conceived to savour several types of processed chocolate to fit with coffee beverage recipes.

Thus, a new expression of Coffee came to light, as it encountered another fascinating and delicious crop: Chocolate.

For the occasion, attendees explored synergies between 2 of some of the most appreciated ingredients worldwide and along a multi-sensorial journey – they topped off their experience with espresso / filter / cold-brew based deserts.